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Champagne Cupcakes
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Champagne Cupcakes

1 Hour 34 Minutes
30 Min Prep
1 Hr 34 Min Cook
Whip up a batch of these festive Champagne Cupcakes. A creamy, champagne-infused frosting makes these Champagne Cupcakes the perfect reason to celebrate.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup champagne
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1/2 tsp. champagne extract
1 lb. powdered sugar
72 white pearl sprinkles
72 pearl white candy-coated mini chocolate balls
1/4 cup white sparkling decorating sugar
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Please use alcohol responsibly.
Let's Make It
1
Beat first 5 ingredients in large bowl with mixer until blended. (Batter will be thick.)
2
Spoon into 24 paper-lined muffin cups.
3
Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
4
Beat cream cheese, butter and champagne extract in separate large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Spread over cupcakes. Decorate with remaining ingredients.
Kitchen Tips
Size Wise
At 24 servings, this fun recipe is great for a party. Plus, they have built-in-portion control so you can enjoy the taste of one and control portion size.
Substitute
Prepare using sweet pink moscato champagne.
How to Pipe Frosting
For an extra-special presentation, pipe frosting onto cupcakes. Insert a start decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag. To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.
Substitute
Substitute 1 cup water and 1 tsp. additional champagne extract for the champagne used to prepare the cake batter.
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 240mg
10%
Total Carbohydrates 43g
16%
Dietary Fibers 0g
Sugars 34g
68%
Protein 2g
4%
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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